No Chop Double Lamb & Jewelled Veggie Biryani
with Yoghurt & Crushed Peanuts
- Peanuts
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Sesame
- Cashew
- Hazelnut
- Pistachio
Spice up dinnertime with this fragrant one-pot wonder! Packed with tender lamb, vibrant veggies and aromatic spices, this dish is a feast for the senses. Topped with creamy yoghurt and bursting with sweet currants, every bite is a perfect balance of flavours. Easy to make and even easier to love - get ready for biryani night done right!
Ingredients
1 sachet
Vegetable Stock Powder
500 g
Lamb Mince
1 packet
Bengal Curry Paste
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 sachet
Coriander
1 packet
Soffritto Mix
1
Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
Nutrition
You will need
Cooking Steps
• Boil the kettle.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
Cook lamb mince, breaking up with a spoon, until just browned,
3-4 minutes.
• Add soffritto mix and cook, stirring, until softened, 4-5 minutes.
• SPICY! This is a mild paste, but use less if you’re sensitive to heat!. Add Bengal
curry paste and Mumbai spice blend and cook until fragrant, 1 minute.
• Add basmati rice and currants to the frying pan and stir to coat. Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and vegetable stock powder, stir then bring to boil. • Cover with a lid (or foil) and reduce heat to medium-low. Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. • Season with a pinch of salt.
• Divide one-pot lamb and veggie jewelled biryani between bowls. • Dollop with Greek-style yoghurt. • Sprinkle with crushed peanuts and tear over mint to serve. Enjoy!
